Frappe and castagnole di carnevale (gluten free)

Reposting:
Recipe for Frappe (gluten free)

220 gr rice flour
2 eggs
80 gr sugar
1 cup of limoncello (or lemon liquor)
1 lemon
1 teaspoon of baking powder
Pinch of salt
1 lt. of sunflower oil
Icing sugar
Dark chocolate (optional)

Put the flour, baking powder, eggs, sugar, lemon liquor and pinch of salt in a bowl. Mix well until dough is smooth and hard. When dough is ready, put aside for fifteen minutes.
Flatten dough to 3mm and then cut small rectangular shapes. Slit each rectangle in middle. Heat oil and place three to four pieces to fry at a time. Turn over when edges are golden then pull out and place on paper towel. When cool, sprinkle icing sugar over.
Variation: heat up dark chocolate and dip or place light layers over before placing icing sugar.

Recipe for Castagnole (gluten free)

275 gr rice flour
1 egg
1 cup lactose free milk
100 gr sugar
16 gr baking powder
Pinch of salt
4 to 5 drops of vanilla extract
Half glass of limoncello (or other lemon liquor)
Icing sugar
1 lt. of sunflower  oil

Beat in a bowl the sugar, the egg and the vanilla. Then add slowly half of  the rice flour and continue to beat the dough.  Add mild  and pinch of salt  until dough is  loose. Add the limoncello  and baking powder and  the rest of the flour. Add  more flour if needed.
Heat oil  and take a tea spoon full  of  the  dough at a time  to fry. You can  make small balls or drop it into the hot oil with the teaspoon. The dumplings will float to the top when cooked but when you see they are golden, take them out. Place on  paper towel and when cool, sprinkle with icing sugar.